Podcast Episode Summary

Podcast: All Of It (WNYC)
Host: Kusha Navodar (guest hosting for Alison Stewart)
Guest: Hunter Lewis, Editor-in-Chief, Food & Wine
Episode Title: Summer Fun: Travel For Foodies
Date: July 5, 2024

Overview

This episode of All Of It dives into the joys of culinary travel—how to plan a tasty road trip, where to find local food gems within reach of New York City, and how to cultivate memorable dining experiences. Hunter Lewis shares expert tips on finding authentic spots, avoiding foodie FOMO, balancing high/low eating, and the culture-rooted pleasures of exploring new places through food. Listeners also call in to share their favorite travel-and-eat destinations, both close to home and around the globe.

Key Discussion Points & Insights

1. How to Plan a Food-Focused Trip

• Research & Planning Are Essential
  • “The first thing you need to think about is, don’t fly by the seat of your pants. Plan early and do your research.” (Hunter Lewis, [03:05])
  • Use Google Maps and anchor your itinerary with a few can’t-miss spots. Build around neighborhoods, not just destinations.
• The Social Media Rabbit Hole: Use Carefully
  • “Anything that looks like... just like so ridiculously Instagram friendly... We stay away from those places.” (Hunter Lewis, [04:27])
  • Vet places by checking whom the restaurant follows and who follows them, especially real chefs, farmers, and food insiders.

2. Price vs. Quality in Food Discoveries

• Great Meals at Any Budget
  • “There’s a disconnect between price equals quality...There are pizza spots where you won’t pay more than $15 for a meal.” (Hunter Lewis, [06:35])
  • Explore places for tacos, pizza, barbecue, and even save up for a fine-dining experience if possible.

3. Listener Recommendations & Food Memories

• The Company Matters as Much as Food
  • “I’ve never had a memorable meal with people that I — where I did not enjoy the company.” (Julian, caller, [05:34])
• Hidden Gems from Callers
  • Pizza Suprema near MSG for classic NYC slices. (Alan, caller, [07:52])
  • Holiday Snack Bar (Long Beach Island, NJ) for burgers and cakes.
  • Camden, Maine—great roadside lobster.
  • Antique Bar and Bakery (Hoboken, NJ) for escargot, baked cauliflower, and bread pudding. (Maggie, caller, [11:44])
  • The Shed (multiple Long Island locations) for American bistro fare and standout calamari. (Olivia, caller, [17:06])
  • Barra de Busc (Copenhagen) for vegetarian tasting menus and ingredient stories. (Jacob, caller, [18:13])

4. Regional Food Adventures: Quick Trips Beyond NYC

• Maryland Blue Crab

  • “Maryland used to be... a bounty of blue crab; now a lot is brought up from the Southeast Atlantic and Gulf. Bill’s Terrace Inn [Essex, MD] is a top spot.” (Hunter Lewis, [09:35])
  • “Best way to eat it: with your hands, with a cold beer, with friends and family outside at a picnic table.” (Hunter Lewis, [10:33])

• Washington, D.C.

  • “D.C. is a food city... It has an incredible culture—diverse, with input from immigrants all over the world.” (Hunter Lewis, [15:05])
  • Must-visit: Ben’s Chili Bowl for half-smokes (beef-pork sausages) and historic significance.
  • “There’s a youth culture of chefs who find it easier to operate [here] than in other cities... The level of cooking there is really, really high.” (Hunter Lewis, [15:05])

5. Adventure, Serendipity & Avoiding ‘Foodie FOMO’

• “With all the lists, you can get so hung up with FOMO that you don’t keep your antenna up... I like to consider myself more a traveler than tourist — keep your antenna up, ask around, talk to bartenders, chefs, servers, farmers.” (Hunter Lewis, [13:35])
• Visit farmer’s markets to get the pulse of a food community and local recommendations.

6. State Fairs: For the Sights, Not the Eats

• “I think about state fair food as stunt food. Fried butter, huge turkey legs... Not my favorite place to go for food, but for people watching—absolutely.” (Hunter Lewis, [11:16])

7. International Inspiration from Callers

• South America: Chivitos (Uruguay)—“bed of fries with steak, ham, cheese, two fried eggs, and delicious sides.” (Nicole, caller, [19:44])
• Copenhagen: Affordable tasting menus, hyper-local and ingredient-driven. (Jacob, caller, [18:13])
• Cambodia: Adventurous dishes like fried tarantulas, locusts, sautéed worms, and frog legs. “Let me tell you [frog legs], it does taste like chicken.” (Rayyan, caller, [20:39])

8. Hunter’s Own Dream Destinations

• “I cannot wait to get to Vietnam and Southeast Asia. Next trip: Sicily and Mount Etna—learning more about the wines produced on this active volcano.” (Hunter Lewis, [19:15])

9. Quick Guide for Foodie Beginners

• “Pick your place first... I would start through the market, figure out what the great markets of that place are. Go early in the morning, make that the start of your journey.” (Hunter Lewis, [22:03])
• Markets offer a great window into food and community culture.

Notable Quotes & Moments

• On Social Media Research:
  “The places… after years of doing this, you kind of develop a sixth sense… but you can also just ask around, see which chefs, which food people are following and being followed by that restaurant.” (Hunter Lewis, [04:27])

• On High/Medium/Low Eating:
  “If you’re going to be in a town for more than a couple nights, check out the tacos, check out the pizza spots, check out the barbecue or the lobster rolls, but also do schedule a reservation and… think about fine dining or, you know, fine casual...” (Hunter Lewis, [06:35])

• On The Importance of Who You Dine With:
  “I've never had a memorable meal with people that I — where I did not enjoy the company.” (Julian, caller, [05:34])

• Callers Riff on Pizza & Local Favorites:
  “For pizza, you don't need to go to New Haven. You don't need to go to Chicago, which is really quiche, not pizza.” (Alan, caller, [07:52])

• Advice for Maximizing Discovery:
  “Don’t be afraid to ask around… Ask the farmers, ask chefs and restaurateurs, ask your server—where are they going? Ask your bartender. Everybody’s got an opinion in New York City.” (Hunter Lewis, [13:35])

• Memorable Markets:
  “A market is a great, great window into not just a neighborhood’s food culture, but a city’s food culture because you’ve got all these different vendors and farmers coming from all over.” (Hunter Lewis, [22:03])

Timestamps for Important Segments

• [02:50] Intro to Hunter Lewis and establishing the topic
• [03:05] How to plan a foodie trip (research, mapping, social media)
• [04:27] Using Instagram strategically for food research
• [05:34] Callers on what makes a meal memorable (Julian: company > food)
• [06:35] Price and quality—Hunter’s take on value eats
• [07:52] Alan’s pizza, burger, lobster roll recs
• [09:35] Discussion of Maryland blue crab culture and experience
• [11:16] State fair food: opinion vs. reality
• [11:44] Callers recommend Hoboken eats and share food adventures
• [13:35] On FOMO, lists, and being open to surprises
• [15:05] D.C. highlights and dining scene evolution
• [18:13] International food trips: Copenhagen, Argentina, Cambodia
• [22:03] Hunter’s quickstart for aspiring food travelers

Takeaways

• Plan—with Flexibility: Curate anchor spots, but keep eyes/ears open for unscripted discoveries.
• Use Social Media Mindfully: Seek authenticity, dig deeper than viral visuals.
• Embrace Every Price Point: High/low/midrange can all offer special food experiences.
• Human Connections Matter: Dining is about who you’re with, not just the plate.
• Be Curious & Ask Locals: Farmer’s markets, bartenders, and chefs are goldmines for tips.
• Don’t Fear ‘Chance Happenings’: Sometimes, the best meal is the one you stumble upon.

Episode mood: Upbeat, communal, resourceful, flavor-driven. Lots of local love and a consistent message: great food adventures are just a ride—or a walk, or a question—away.